These easy Almond Joy cookies bring all the flavors of Almond Joy candy bars to a simple 4 ingredient macaroon style cookie. These delicious coconut almond chocolate chip cookies don't contain any flour!
How to Make Almond Joy Cookies
The recipe makes 2 dozen cookies.
Prep Time: 12 mins | Bake Time: 13 mins
Ingredients:
Here is all you need to make these easy cookies!
- 1 - 14 ounce bag sweetened shredded coconut flakes
- 1 - 14 ounce can sweetened condensed milk
- ⅔ cup roasted and salted almonds (roughly chopped or buy roasted sliced almonds)
- 2 cups semi sweet chocolate chips or dark chocolate chips
Instructions:
Prepare a cookie sheet by lining it with parchment paper or a baking mat. Preheat the oven to 325 degrees F.
In a large mixing bowl, combine the sweetened coconut, condensed milk, chocolate chips and chopped almonds.
Stir until all ingredients are well combined.
Scoop the cookie dough into small balls on the prepared baking sheet Then using your hands, slightly flatten the tops. The cookies will not spread much when baking.
Bake for 12-14 minutes or until the edges turn golden brown. Allow cookies to fully cool before removing from the cookie sheet. When the chocolate chips are firm the cookies are completely cool and ready to serve or package.
Storing the Cookies
Once the almond joy cookies cool completely, seal them in an airtight container. This will help keep the cookies fresh and prevent them from becoming stale or soggy. An airtight container also helps to protect the cookies from any outside contaminants that could affect their flavor or texture. When storing the almond joy cookies, placing a piece of wax paper between each will ensure they don't stick together, but is not absolutely necessary.
The cookies will last at room temperature for 3-5 days if well sealed. Freeze for long term storage of up to 3 months.
For more scrumptious coconut cookies and bars try my Samoas Cookies, Chocolate Coconut Bars, Coconut Macaroons or Hawaiian Magic Cookie Bars.
Almond Joy Cookies
Equipment
- baking sheets
- parchment paper or silicone liners
Ingredients
- 14 ounce bag of sweetened shredded coconut flakes
- 14 ounce can sweetened condensed milk
- ⅔ cup roasted and salted almonds roughly chopped
- 2 cups semi sweet chocolate chips or dark chocolate chips
Instructions
- Prepare a cookie sheet by lining it with parchment paper or a baking mat. Preheat the oven to 325 degrees F.
- In a large mixing bowl, combine the sweetened coconut, condensed milk, chocolate chips and almonds.
- Stir until all ingredients are combined.
- Scoop the cookie dough into small balls on the prepared baking sheet Then using your hands, slightly flatten the tops. The cookies will not spread much when baking.
- Bake cookies for 12-14 minutes or until the edges become golden brown. Allow cookies to fully cool before removing from the cookie sheet.
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